Peanut Butter-Oatmeal Chocolate Chip Cookies

Yesterday was the beginning of my kids Spring Break.  Since they got out early, they had two friends ride the bus home with them to have a play date.  My son was so busy they he didn't get his usual "quality" time with his mommy.  After dinner, my daughter was laying with me and my little boy was not happy about it, so I told him I would put him to bed and read him a story, that pleased him.  So, as I was getting ready to leave, I asked him if we should make cookies tomorrow.  He said yes.  I asked if chocolate chip cookies would be okay and he said yes.  Then he also wanted me to make peanut butter cookies as well.  He said I've done it before and that was for  parties and other events.  So, today I decide to compromise and make jumbo cookies from a recipe that I found searching the internet that I wanted to try by the Brown Eyed Baker.


Here is her recipe:    
Peanut Butter-Oatmeal Chocolate Chip Cookies
INGREDIENTS:
1 cup all-purpose flour
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
DIRECTIONS:

1 teaspoon baking soda

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Her recipe says to try using her Thick and Chewy Chocolate Chip Cookies shaping technique.  I used my ice cream scoop to make these jumbo cookies.   Mine didn't turn out like hers and I tried doing the shaping technique and just scooping them on the sheet and flattened the a bit.  Both turned out big and taste the same.  My daughter came in as they were cooling on the cookie rack and said "Wow those are really big cookies".  I have to agree with her and I enjoyed one for a snack this afternoon with a nice glass of milk.  

Southern Pecan Pie Muffins

 I love pecan pie and in my immediate family consisting of my husband and two children, I am the only one who will eat pecan pie.  So, in efforts to not having to eat a whole pie by myself, I thought I would give this recipe for Southern Pecan Pie Muffins by the Country Cook  a try that I found the other evening looking through Pinterest.  I will say that I have a long list of pins of recipes that I want to try.  This is one I wanted to try and share with you guys.  

Southern Pecan Pie Muffin & Home Made Yogurt 

So, this morning I had a pecan pie muffin along side my home made yogurt which will be another post when I make more yogurt after I run out and need to make more.  I loved the muffins and I am glad the recipe only makes 9 so I don't have to eat a bunch.  Well, maybe a little sad that it only makes 9 since I could eat more.  One can always double the recipe, right?  These muffins aren't pecan pie but, they are a good substitute.  This recipe is definitely a keeper.  Thanks to The Country Cook for posting this recipe.  The only problem I had was that my cupcake liner stuck to the muffin even though as the recipe indicated I sprayed the cupcake liners as well.  I am not sure what happened or what I did wrong.  Oh well.  That prompted me to order some silicone cupcake liners off of Amazon.  

For those who are interested, Here is what you need to do:

PRINTABLE RECIPE

You will need: 

1/2 cup all-purpose flour

1 cup brown sugar, packed (dark or light brown)

1 cup chopped pecans

2 large eggs

11 tbsp. real butter (about 1 1/3 sticks), melted

Preheat your oven to 350F degrees.

Place 9 cupcake paper liners into regular muffin pan and spray each of the liners with nonstick cooking spray (this will make 9 muffins).

In a bowl, combine the flour, brown sugar and pecans until mixed well.

In a separate bowl, beat the eggs until foamy 

and then add melted butter. Stir well.

   Combine the egg mixture with the flour mixture. 

Stir until moistened.

Spoon the batter into the cups. You will need to fill them to almost full.  There is no leavening agent (like baking powder or baking soda) in these to make them rise real high. Bake for about 20-25 minutes.  Bake until a toothpick inserted into the middle comes out clean. 

Fresh out of the oven

PRINTABLE RECIPE

Here is the finished product all nice and pretty and ready for me to eat

What went wrong? The muffin stuck to the liner.  I can say what I was able to eat was very tasty.  

UPDATE:    Use silicone liners, I purchased my Silicone Baking Cups on Amazon.    Muffins stick to the paper liners and not these.  :)